Recipes

Pre heat BBQ Smoker to 275F. Finely chop the garlic cloves and combine
with the olive oil and butter in a heat proof ramekin or bowl and
place in the smoker, stirring to combine once butter is melted.

Lightly oil, then season (washed) portobello mushrooms and then
add them to the smoker to cook.

Dice the tomatoes and onion, rough chop the basil and combine in a
bowl with a drizzle of olive oil and a pinch of salt and pepper. Crumble
the cheese into a bowl and set salsa and cheese aside in the fridge.

Baste mushrooms on all sides several times during the cook using the
garlic butter and oil blend until the mushrooms reach 200F internal
temperature and then remove from smoker.

Allow the mushrooms to cool slightly before pulling them into strips
or chunks.

Place the strips of smoker cooked mushrooms onto the taco, top with
fresh salsa and cheese to serve.

Add a smoking chip box with hickory or pecan wood chips to
promote extra smokey flavour into the mushroom if desired. Feta
Cheese is a good replacement if Queso Fresco isn’t handy. Add a
drizzle of hot sauce to spice it up (to taste).